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Baked Eggplant and Tomato Spread


  • 1 eggplant
  • 2-3 tomatoes
  • 5-6 tablespoons  sunflower oil
  • 1 red onion, finely chopped
  • salt


Bake vegetables on plate/pan until well softened on all sides. Cut the veggies on a wooden board to let them cool slightly, then cut the eggplant lengthwise and core with spoon.

Cut tomatoes in half and take out seeds if you don’t like them. Put the veggies in a colander and leave to drain for an hour or two, then transfer to another bowl and mash with back of a spoon.

Gradually add oil, tablespoon by tablespoon, to reach desired consistency. Add finely chopped red onion and salt to taste. Serve on toasted bread or with dipping (crisp) veggies.

Submitted by Johanna Teske, Tucson CSA